Apricot and Lamb Tagine (slow cook)
Nicola Maby
Slow Cooked Apricot and Lamb Tagine- Serve over hot couscous with a side of steamed green beans
ingredients
- TAGINE:
- 2 cups diced onion (about 1 large)
- 1/2 cup orange juice
- 1/2 cup less-sodium beef broth
- 1 tablespoon grated lemon rind
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 2 teaspoons bottled minced garlic
- 2 teaspoons grated peeled fresh ginger
- 1 1/2 teaspoons salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces
- 2 (3-inch) cinnamon sticks
- 1 (6-ounce) package dried apricots, halved
- REMAINING INGREDIENTS:
- 4 cups cooked couscous
- 1/4 cup slivered almonds, toasted
- 1/4 cup chopped fresh parsley
directions
- 1
To prepare tagine, combine the first 15 ingredients in an electric slow cooker. Cover and cook on low for 8 hours. Discard cinnamon sticks.
- 2
Place 1/2 cup couscous on each of 8 plates. Top each serving with 1/2 cup lamb mixture, 1 1/2 teaspoons almonds, and 1 1/2 teaspoons parsley.
Source: Dad
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